1cup(226 g or 2 sticks) unsalted butter, room temperature
2cups(240 g) confectioners' sugar, sifted
½cup(48 g) unsweetened cocoa powder
1teaspoonpure vanilla extract
2-3tablespoonsmilk, room temperature
Instructions
Chocolate Zucchini Cake
Preheat oven to 350 F. Line a 9x13- inch baking pan with parchment paper and set aside.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a separate large bowl, beat together granulated sugar, light brown sugar, vegetable oil, melted butter, sour cream and vanilla. Mix on medium-high speed until well combined, about 2 minutes. Add eggs one at a time, mixing well after each addition.
Pour wet ingredients into the bowl of dry ingredients. Use a rubber spatula to mix just until combined (avoid over mixing). Add shredded zucchini and stir just until incorporated.
Transfer batter to prepared pan and spread batter evenly. Bake at 350 F for 30 to 35 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow the cake to cool completely in the pan before frosting.
Chocolate Buttercream Frosting
Using an electric mixer, beat the butter until fluffy, about 5 minutes.
Place the confectioners' sugar and cocoa powder in a fine mesh strainer or sifter. Sift over the bowl with the butter. Beat on medium speed until combined. Add the vanilla and 2 Tablespoons milk, and beat for a minute, until fluffy. Add more milk if a thinner consistency is desired.
Transfer to a frosting bag with tip and frost away!Transfer frosting to cooled cake and use an offset spatula to spread evenly. Cut cake and serve.
Notes
Shredded zucchini should be slightly patted dry gently with a clean kitchen cloth or paper towel You want the zucchini to still have some moisture to provide to the cake.Chocolate chips (1 cup) can be added to the cake when stirring in the zucchini.Store chocolate zucchini cake covered in the refrigerator for up to 3 days.Freeze unfrosted cake for up to 1 month. Let the cake cool completely, then wrap it in plastic wrap and aluminum foil to prevent freezer burn.Recommended tools: kitchen scale, box grater, 9x13 cake pan, hand mixer or stand mixer, offset spatula